Chufa potato chip and preparation method thereof

A water chestnut potato, water chestnut technology, which is applied in the functions of food ingredients, food ingredients containing natural extracts, food science and other directions, can solve the problems of single taste of potato chips, and the nutritional components need to be enriched and strengthened, and achieves simple process and rich nutrition. Easy-to-master effect of ingredients and techniques

Inactive Publication Date: 2016-12-07
毕玮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, healthy, nutritious and green food is gradually becoming the mainstream of consumption, but the existing potato chips have a single taste, and the nutritional content needs to be enriched and strengthened

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A water chestnut potato chip, comprising the following raw materials in proportion by weight: 20 parts of water chestnuts, 80 parts of mashed potatoes, 15 parts of corn flour, 15 parts of almond flour, 2 parts of salt, 2 parts of fructose, appropriate amount of water, 3 parts of poria cocos, eggs 2 parts of flower, 1 part of sage, 1 part of linden leaf, 1 part of chicken bone incense, 2 parts of konjac powder;

[0019] The preparation method adopted comprises the following specific steps:

[0020] (1) Clean and remove impurities from the water chestnuts, add 3 times of water and make a slurry to obtain water chestnut juice;

[0021] (2) Wash and mix Poria cocos, frangipani, sage, linden leaf, and chicken bone incense, add 7 times of water and soak at room temperature for 6-10 hours, then heat and decoct at 60-70°C for 1 hour, filter to obtain nutrient solution;

[0022] (3) Mix the water chestnut syrup obtained in step (1) with the nutrient solution obtained in step (...

Embodiment 2

[0028] A water chestnut potato chip, characterized in that it comprises the following raw materials in proportion by weight: 30 parts of water chestnuts, 100 parts of mashed potatoes, 20 parts of corn flour, 20 parts of almond flour, 4 parts of table salt, 4 parts of fructose, appropriate amount of water, Poria cocos 6 parts, 3 parts plumeria, 2 parts sage, 2 parts linden leaves, 3 parts chicken bone incense, 6 parts konjac powder;

[0029] The preparation method adopted comprises the following specific steps:

[0030] (1) Clean and remove the water chestnuts, add 5 times of water to make a slurry, and obtain the water chestnut juice;

[0031] (2) Wash and mix Poria cocos, frangipani, sage, linden leaf, and chicken bone incense, add 4 times of water and soak at room temperature for 6-10 hours, then heat and decoct at 60-70°C for 2 hours, filter to obtain nutrient solution;

[0032] (3) Mix the water chestnut syrup obtained in step (1) with the nutrient solution obtained in s...

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PUM

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Abstract

The invention discloses a chufa potato chip. The chufa potato chip is prepared from chufas, mashed potatoes, corn flour, almond meal, table salt, fructose, water, poria cocos, frangipanis, sage, tilia europaea, croton crassifolius and konjaku flour. The adopted preparation method comprises the following specific steps that firstly, chufa juice is prepared; secondly, a nutrient solution is prepared; thirdly, nutritious seasoning sauce is prepared; fourthly, potato chip blanks are prepared; fifthly, fried potato chips are prepared; sixthly, after being subjected to centrifugal deoiling, the fried potato chips are smeared with the nutritious seasoning sauce, vacuum packaging is carried out, and the finished product is obtained. According to the chufa potato chip and the preparation method thereof, the nutritional ingredients of potatoes are retained to the maximum extent, the chufas, almonds and other vegetables, fruits and coarse cereals are added, the poria cocos, the konjaku flour and other materials with high nutrition value serve as the raw materials of the potato chip, the nutritional ingredients of the potato chips are greatly enriched, and the made potato chip is delicious in taste and has a certain health care effect.

Description

technical field [0001] The invention belongs to the technical field of potato chip processing, and in particular relates to water chestnut potato chips and a preparation method thereof. Background technique [0002] Potato chips occupy an important position in my country's non-staple food industry. They have high nutritional value and medicinal value. They are rich in B group vitamins such as vitamins B1, B2, B6 and pantothenic acid and a large amount of high-quality cellulose. They contain trace elements, Nutrient elements such as amino acid, protein, fat and high-quality starch. In addition, potato tubers also contain carotene and ascorbic acid that are not found in cereal grains. From a nutritional point of view, it has more advantages than rice and flour, and can provide a large amount of heat energy for human beings. [0003] Potato chips are usually processed by frying, and the oil content in the finished product is between 30% and 40%. necessary. Moreover, with the...

Claims

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Application Information

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IPC IPC(8): A23L19/18A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/208
Inventor 毕玮
Owner 毕玮
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